Are you a kitchen professional who takes your cooking equipment seriously?
Take the StarChefs.com Tools of the Trade Range Survey to share your opinions
about ranges for inclusion in our Tools of the Trade Feature, and enter
to win a 30-inch, stainless steel professional BBQ. Click
here.

1. StarChefs Announces Line-Up for
Las Vegas Rising Stars Revue
StarChefs.com is thrilled to announce the 2005 Las Vegas Rising Stars. This
list represents the brightest up-and-coming culinary stars from the top
restaurants in Vegas. Join us as we celebrate their talents with a gala
walk-around tasting on September 13th at Caesars Palace, from 7-9pm. Tickets
are $100 per person in advance, $125 at the door. To purchase tickets, go
to http://www.starchefs.com/chefs/rising_stars/2005/las_vegas/html/index.shtml

2. Cool Careers: John Egnor, Foodservice
Design Consultant
As President of JEM Associates, a kitchen and restaurant design firm specializing
in outfitting kitchens for the gaming industry, John Egnor gets to create
professional dream kitchens for a living. Egnor oversees kitchen design
projects, from conceptualization to implementation, for gaming industry
giants such as Foxwoods Casino in Connecticut and The Paris Hotel in Las
Vegas. In an interview with StarChefs, Egnor discusses his path to success,
as well as developing trends in the foodservice and kitchen design business.
Read more.

3. Winemakers Mix It Up on the
South African Cape
While most of the New World is devoted to selling varietal wines based
around a single grape, some producers in South Africa are trying to rally
around the idea of marketing a blend. They’ve already agreed on
three points: the wine’s red, the name is “Cape Blend,”
and the grapes come from…the Cape. The rest is kind of up in the
air. Read
more.

4. El Bulli: 1998-2002, Mastermind Ferrán
Adrià’s Retrospective Cookbook
Ferrán Adrià has been a pioneer in the field of culinary arts
for more than two decades. And now, with the publication of his culinary
tome, El Bulli: 1998-2002, readers can explore the practices and theories
behind Adrià’s legendary restaurant, El Bulli. A true collector’s
item, the book features full-color photographs and detailed analyses of
the development, philosophy, and technique of each dish. At Jessica’s
Biscuit® eCookbooks, you can purchase a boxed set that includes the
main volume, detailed Users Guide, and an interactive CD containing each
recipe, numbered and catalogued by year, all for $210, a $140 value off
the list price. To pre-order this specially priced boxed set, go to www.ecookbooks.com

5. StarChefs’ Pernod Seafood
Rescue - Chef Recipe Contest
Crustacean frustration? Pernod to the rescue! America's best chefs know
that Pernod, the international anise spirit, is a perfect match for seafood.
Send us your original seafood recipe using Pernod, and you and a guest could
hook a trip to Paris for Pernod's 200th Anniversary Celebration on November
21, 2005. The winning recipe will also be published on StarChefs.com. Note:
You must be at least 21 and employed in a professional kitchen in the United
States to participate. Your submission needs to include a recipe including
title, yield, ingredients, quantities, and thorough instructions, a digital
photo of the dish, and a digital head shot photo. To enter, Go tohttp://www.starchefs.com/survey/takesurvey.php?id=241

6. From the Beach, for the Beach: A
Mix of Wines for Summer Entertaining
Many wine regions make good vacation destinations, but only a few speak
of summer and the beach. The best example in the U.S. isn’t even in
California; it’s in New York. Each summer, New Yorkers – well-heeled
New Yorkers, at least – head out to the Hamptons on Long Island to
party and take in the sun. Now that the Cosmo has receded from popularity
a bit, they’ve probably noticed that there are a number of good wines
being made right next door. And if they haven’t, they should have.
Read
more.

7. What’s Hot? What’s Not?
Get On Top of the Latest Culinary Trends
After touring the country from coast to coast, meeting hundreds of chefs
and tasting their food, StarChefs Editor-in-Chief Antoinette Bruno has her
finger on the pulse of the latest culinary trends. Come join us as she discusses
her experiences at the “What’s Hot? What’s Not?”
seminar at the Global Gaming Expo – F&B at G2E in Las Vegas on
Wednesday, September 14th, 11:30am-12:30pm, at the Las Vegas Convention
Center. Go to http://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml

8. StarChefs.com Jobfinder Career Fair
in Las Vegas, September 13th
StarChefs.com has organized a JobFinder Career Fair this fall on Tuesday,
September 13th in Las Vegas. The Career Fair is your opportunity to market
yourself to a diverse group of hospitality employers and attend the 'How
to Make It' career panel. Join us later that evening for our Industry-Only
Afterparty at 10:30 pm. All attendees must pre-register, bring valid ID
and be 21 years of age to attend. Registration for JobSeekers is free. Go
tohttp://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml

9. Top 5 Best-Selling Cookbooks
StarChefs has partnered with Jessica’s Biscuit® eCookbooks to
bring you the greatest selection of cookbooks at a steep discount, including
on these best sellers. Now offering free shipping on purchases of $25
or more!

Glorious French Food: A Fresh Approach to the Classics
By James PetersonClick
to View

Everyday Italian: 125 Simple and Delicious Recipes
By Giada De LaurentiisClick
to View

Local Flavors: Cooking and Eating from America’s Farmers’
Markets
By Deborah MadisonClick
to View

Blue Plate Specials and Blue Ribbon Chefs: The Heart and Soul of
America’s Great Roadside Cafes
By Jane and Michael SternClick
to View

Metropolitan Bakery: Artisan Breads, Pastries, and Desserts from
Philadelphia’s Premier Bakery
By James Barrett and Wendy Smith BornClick
to View

Method:
For Strawberry Filling:
Combine strawberries, sugar, vanilla bean and lemon peel in a medium saucepan
and cook over medium heat for 20 minutes, until mixture begins to thicken.
Transfer to a bowl and let cool.

For Biscuits:
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
Combine flour, baking powder, sugar and salt in a medium mixing bowl.
Add cream to flour mixture in ¼ cup increments and mix with a wooden
spoon to combine, until it becomes thick and doughy. Knead dough gently
against the side of the bowl four or five times to incorporate all the
flour. Roll or pat out dough to about 1½ - inch thickness. Cut
in rounds to make 4 biscuits. Transfer to the prepared cookie sheet and
bake for 15 minutes or until golden brown. Allow biscuits to cool on a
rack before serving.

To Serve:
Whip crème fraîche with a handheld electric mixer or balloon
whisk until it forms soft peaks. Slice each biscuit in half. Spoon some
of the strawberry filling over one half of each biscuit, and top with
remaining biscuit half. Place a dollop of crème fraîche on
the side and serve immediately.